Last Friday, Whisper and crew entertained guests for the start of the Newport Bermuda Race. Chef Chris prepared an array of hors d'oeuvres onboard the 116-foot sloop:
The Summer Salad of arugula and baby romaine was mixed with orange, grapefruit and topped with toasted coconut chips and homemade raspberry-mango vinaigrette. The Tuna Tatake was complete with a wasabi dip and fresh cucumber garnished the plate. A medley of fresh summer vegetables made up the Grilled Kebabs and a sherry soaked Puff Pastry stuffed with spiced herb cheese and topped with mushrooms rounded out the menu.